Samosa (siswati Samosa)

Samosa is a popular snack in Eswatini, filled with a delicious mixture of spiced potatoes, peas, and sometimes meat, wrapped in a crispy pastry shell.

Samosa (siswati Samosa)

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 cup water
  • 2 large potatoes, boiled and mashed
  • 1/2 cup peas
  • 1 small onion, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Oil for deep frying

Instructions

  1. In a bowl, mix the flour, salt, and oil. Gradually add water and knead into a smooth dough. Cover and let it rest for 30 minutes.
  2. Heat 2 tablespoons of oil in a pan. Add cumin seeds and let them splutter.
  3. Add the chopped onion and sauté until golden brown.
  4. Add the peas, mashed potatoes, garam masala, turmeric, red chili powder, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let it cool.
  5. Divide the dough into small balls. Roll each ball into a thin circle and cut it in half to form semi-circles.
  6. Take one semi-circle, fold it into a cone shape, and seal the edges with water.
  7. Fill the cone with the potato mixture and seal the open edge with water, forming a triangle-shaped samosa.
  8. Heat oil in a deep pan and fry the samosas until golden brown and crispy.
  9. Remove and drain on a paper towel. Serve hot with chutney or sauce.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Deep frying

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
20g
Protein
3g
Fat
9g

Supplies

Frying pan Deep pan for frying Spatula Rolling pin Bowl

Tools

Knife Cutting board

Serving suggestions

Samosas are best served hot with tamarind chutney or mint-coriander chutney.

Tips & tricks

For a healthier option, you can bake the samosas instead of deep frying them.

Cost

$10